Caramelised apple and yoghurt muffins

Recipes 31/07/2018

These soft and moreish muffins are the perfect lunchbox filler or served alongside a hot cup of tea, and even better, they are dairy free.

Serves 12 Prep Time 15 Minutes Cook Time 25 Minutes


  • 3 red or green apples (we love Jazz Apples)
  • 2 cups self raising flour (we love Edmonds)
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon (we love Gregg’s)
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 eggs, lightly beaten
  • 2/3 cup + 1/3 cup firmly packed dark brown sugar
  • 1 cup Coconut Collaborative Coconut Yogurt
  • 100ml Olivado extra virgin coconut oil, melted


  1. Coarsely grate 2 of the apples; reserve. Chop remaining apple into small chunks; reserve for topping.
  2. Sift flour and baking powder into large bowl and stir in the cinnamon, ginger and nutmeg. In a separate jug, combine eggs, sugar, yogurt, grated apple and coconut oil. Stir into flour mixture until just combined; do not over mix.
  3. Spoon mixture into 12 x 2/3 cup capacity lined or greased muffin pans. Combine extra brown sugar and reserved chopped apples and spoon topping evenly over muffin mixture. Bake at 180 degrees celsius for 20-25 minutes or until golden on top and cooked through when tested with a skewer. Stand for 5 minutes before carefully transferring to cooling racks. Serve warm or cool.

Tip: Serve these muffins with an extra dollop of yoghurt!

Recipe provided by our neighbours at Fresh. Fresh links simple and delicious, Fresh Fast recipes for you to make in your kitchen. For more foodie inspiration, follow them on Instagram and Facebook.